Poached egg: Difference between revisions
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{{Short description|Egg cooked in relatively low-heat water}} |
{{Short description|Egg cooked in relatively low-heat water}} |
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{{Use dmy dates|date=March 2023}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Poached egg |
| name = Poached egg |
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| image = File:Fog Eater Cafe - April 2023 - Sarah Stierch 04.jpg |
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| caption = |
| caption = Poached eggs |
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| alternate_name = |
| alternate_name = |
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| course = |
| course = |
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| served = |
| served = |
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| country = |
| country = |
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| main_ingredient = [[Egg |
| main_ingredient = [[Egg as food|Eggs]] |
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| variations = |
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| calories = |
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| other = |
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A '''poached egg''' is an [[Egg as food|egg]] that has been cooked, outside the shell, by [[poaching (cooking)|poaching]] (or sometimes [[steaming]]), as opposed to [[simmering]] or [[Boiling#In cooking|boiling]]. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water. |
A '''poached egg''' is an [[Egg as food|egg]] that has been cooked, outside the shell, by [[poaching (cooking)|poaching]] (or sometimes [[steaming]]), as opposed to [[simmering]] or [[Boiling#In cooking|boiling]]. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water. Poached eggs can be served in several dishes. |
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==Preparation== |
==Preparation== |
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[[File:Œufs pochés au champagne.jpg|thumb|An egg being slowly poured into a [[Mold (cooking implement)|ring mould]] in a pot of simmering water]] |
[[File:Œufs pochés au champagne.jpg|thumb|An egg being slowly poured into a [[Mold (cooking implement)|ring mould]] in a pot of simmering water]] |
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The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75° |
The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75 °C (167 °F) and cooked until the [[egg white]] has mostly solidified, but the [[yolk]] remains soft. The "perfect" poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal [[salmonella]] [[vaccination]] for hens, eating eggs with a runny yolk is considered safe.<ref>{{Cite news |title=Runny eggs declared 'safe to eat' |work=BBC News |url=https://www.bbc.co.uk/news/av/health-41571327/runny-eggs-declared-safe-to-eat}}</ref> |
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Broken into water at the poaching temperature, the white will cling to the yolk, resulting in cooked |
Broken into the water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk. |
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A chicken egg contains some egg white that may disperse into the poaching liquid and cook into an undesirable foam. To prevent this, the egg can be strained before cooking to remove the thinner component of the egg white.<ref>{{Cite web |title=How to Poach Eggs, the Foolproof Method (Really!) |url=http://www.seriouseats.com/2013/03/how-to-poach-eggs-easy-way-poached-breakfast-video.html}}</ref> A small amount of vinegar may also be added to the water, as its acidic qualities accelerate poaching.<ref>{{Cite web |title=How to Make the Perfect Poached Egg |url=http://everybodylikessandwiches.com/2008/01/how-to-make-the-perfect-poached-egg/ |access-date=2 August 2009}}</ref> Stirring the water vigorously to create a [[vortex]] may also reduce dispersion.<ref>{{Cite web |title=How to Poach an Egg, Smitten Kitchen-style |url=http://smittenkitchen.com/2008/08/how-to-poach-an-egg-smitten-kitchen-style/ |access-date=2 August 2009 |publisher=smitten kitchen}}</ref> |
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The age of the eggs affects the cooking process. The |
The age of the eggs affects the cooking process. The white of a freshly laid egg is less likely to disperse. With an egg that is less fresh, the white is more likely to disperse, so acidulating the water will assist in preventing excessive egg white dispersal. |
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==Steamed== |
==Steamed== |
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<!-- Section is target of redirect from [[Poached egg (steamed)]] --> |
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The term "poaching" is often used for this cooking method but it is actually incorrect, as this method is closer to "coddling". |
The term "poaching" is often used for this cooking method but it is actually incorrect, as this method is closer to "coddling". |
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The egg is placed in a cup and suspended over [[simmering]] water, using a special pan called an "egg-poacher". This is usually a wide-bottomed pan with an inner lid, with holes containing |
The egg is placed in a cup and suspended over [[simmering]] water, using a special pan called an "egg-poacher". This is usually a wide-bottomed pan with an inner lid, with holes containing several circular cups that each hold one egg, and an additional lid over the top. To cook the eggs, the pan is filled with water and brought to a simmer or a gentle boil. The outer lid holds in the steam, ensuring that the heat surrounds the egg completely. The cups are often buttered so that the cooked eggs may be removed easily. |
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The |
The resulting steamed eggs are similar to [[coddled egg]]s, although steamed eggs are often cooked longer, and hence tend to be firmer in texture. Eggs prepared this way are often served on buttered toast. |
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Steamed eggs are often made in a home environment in place of |
Steamed eggs are often made in a home environment in place of poached eggs, as it is easier to obtain consistent results with this alternative method. However, poached eggs remain the preference of professional kitchens as it is easier to cook in larger quantities, and no additional equipment or appliance is needed to do so. |
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==Dishes with poached eggs== |
==Dishes with poached eggs== |
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[[File:Poached egg on toast.jpg|thumb|A runny poached egg on bread, cut in half |
[[File:Poached egg on toast.jpg|thumb|A runny poached egg on bread, cut in half]] |
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Poached eggs are used in the traditional [[Cuisine of the United States|American]] breakfast dish [[Eggs Benedict]], and similar dishes such as Eggs Florentine and Eggs Mornay. |
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[[File:Eggs Benedict.jpg|thumb|left|[[Eggs Benedict]], a dish often served for breakfast or brunch]] |
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Poached eggs are the basis for many dishes in [[Louisiana Creole cuisine]], such as [[Eggs Sardou]], Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for [[brunch]]es.<ref>{{Cite book |last=Folse |first=John D. |url=https://www.worldcat.org/oclc/57363882 |title=The Encyclopedia of Cajun & Creole Cuisine |date=2004 |isbn=0-9704457-1-7 |location=Gonzales, LA |oclc=57363882}}</ref> |
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[[File:Suran.jpg|thumb| A garnished poached egg in broth]] |
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Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central [[Colombia]], for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as ''[[changua]]'' or simply ''caldo de huevo'' ("egg soup"). |
Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central [[Colombia]], for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as ''[[changua]]'' or simply ''caldo de huevo'' ("egg soup"). |
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The |
The North African dish ''[[shakshouka]]'' consists of eggs poached in a spicy tomato sauce. |
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In |
In Italy, poached eggs are typically seasoned with grated [[parmigiano reggiano]] and butter or olive oil. |
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In |
In Portugal, poached eggs are known as ''ovos escalfados'' and are typically done with boiled [[peas]] and [[chouriço]]. |
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In [[Korean cuisine]], poached eggs are known as ''suran'' ({{lang|ko|수란}}) and |
In [[Korean cuisine]], poached eggs are known as ''suran'' ({{lang|ko|수란}}) and are topped with a variety of [[garnish (food)|garnish]]es such as [[chili thread]]s, [[Umbilicaria esculenta|rock tripe]] threads, and [[scallion]] threads. |
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[[Turkish cuisine|Turkish]] dish ''[[çılbır]]'' consists of poached eggs, yogurt sauce with garlic and butter with red peppers. |
The [[Turkish cuisine|Turkish]] dish ''[[çılbır]]'' consists of poached eggs, yogurt sauce with garlic, and butter with red peppers. |
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In [[Bulgarian cuisine|Bulgaria]] poached eggs are served on a bed of yogurt and often [[ |
In [[Bulgarian cuisine|Bulgaria]], poached eggs are served on a bed of yogurt and often [[sirene]], topped with butter and paprika. The dish is called [[Panagyurishte-style eggs]] (sometimes "eggs Panagyurian" depending on the translation), and is similar to the Turkish ''çılbır''. |
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In |
In India, fried eggs are most commonly called "poached". They are sometimes also known as bullseyes, a reference to [[Bullseye (target)|"bullseye" targets]], or "half-boil" in Southern India, indicating that they are partly cooked. These eggs are "poached" in name only and so do not share the same preparation method as poached eggs in other countries. |
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In Indonesia, poached eggs are |
In Indonesia, poached eggs are a common addition to instant noodle dishes. Eggs are boiled together with the instant noodles, and after cooking, they are mixed with the seasoning from the instant noodle package. |
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==See also== |
==See also== |
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[[Category:Egg dishes]] |
[[Category:Egg dishes]] |
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[[it:Uovo (alimento)#Utilizzo in cucina]] |
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Revision as of 01:54, 27 March 2024
 Poached eggs | |
| Main ingredients | Eggs |
|---|---|
A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water. Poached eggs can be served in several dishes.
Preparation
The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75 °C (167 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The "perfect" poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella vaccination for hens, eating eggs with a runny yolk is considered safe.[1]
Broken into the water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk.
A chicken egg contains some egg white that may disperse into the poaching liquid and cook into an undesirable foam. To prevent this, the egg can be strained before cooking to remove the thinner component of the egg white.[2] A small amount of vinegar may also be added to the water, as its acidic qualities accelerate poaching.[3] Stirring the water vigorously to create a vortex may also reduce dispersion.[4]
The age of the eggs affects the cooking process. The white of a freshly laid egg is less likely to disperse. With an egg that is less fresh, the white is more likely to disperse, so acidulating the water will assist in preventing excessive egg white dispersal.
Steamed
The term "poaching" is often used for this cooking method but it is actually incorrect, as this method is closer to "coddling".
The egg is placed in a cup and suspended over simmering water, using a special pan called an "egg-poacher". This is usually a wide-bottomed pan with an inner lid, with holes containing several circular cups that each hold one egg, and an additional lid over the top. To cook the eggs, the pan is filled with water and brought to a simmer or a gentle boil. The outer lid holds in the steam, ensuring that the heat surrounds the egg completely. The cups are often buttered so that the cooked eggs may be removed easily.
The resulting steamed eggs are similar to coddled eggs, although steamed eggs are often cooked longer, and hence tend to be firmer in texture. Eggs prepared this way are often served on buttered toast.
Steamed eggs are often made in a home environment in place of poached eggs, as it is easier to obtain consistent results with this alternative method. However, poached eggs remain the preference of professional kitchens as it is easier to cook in larger quantities, and no additional equipment or appliance is needed to do so.
Dishes with poached eggs
Poached eggs are used in the traditional American breakfast dish Eggs Benedict, and similar dishes such as Eggs Florentine and Eggs Mornay.
Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.[5]
Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as changua or simply caldo de huevo ("egg soup").
The North African dish shakshouka consists of eggs poached in a spicy tomato sauce.
In Italy, poached eggs are typically seasoned with grated parmigiano reggiano and butter or olive oil.
In Portugal, poached eggs are known as ovos escalfados and are typically done with boiled peas and chouriço.
In Korean cuisine, poached eggs are known as suran (수란) and are topped with a variety of garnishes such as chili threads, rock tripe threads, and scallion threads.
The Turkish dish çılbır consists of poached eggs, yogurt sauce with garlic, and butter with red peppers.
In Bulgaria, poached eggs are served on a bed of yogurt and often sirene, topped with butter and paprika. The dish is called Panagyurishte-style eggs (sometimes "eggs Panagyurian" depending on the translation), and is similar to the Turkish çılbır.
In India, fried eggs are most commonly called "poached". They are sometimes also known as bullseyes, a reference to "bullseye" targets, or "half-boil" in Southern India, indicating that they are partly cooked. These eggs are "poached" in name only and so do not share the same preparation method as poached eggs in other countries.
In Indonesia, poached eggs are a common addition to instant noodle dishes. Eggs are boiled together with the instant noodles, and after cooking, they are mixed with the seasoning from the instant noodle package.
See also
References
- ^ "Runny eggs declared 'safe to eat'". BBC News.
- ^ "How to Poach Eggs, the Foolproof Method (Really!)".
- ^ "How to Make the Perfect Poached Egg". Retrieved 2 August 2009.
- ^ "How to Poach an Egg, Smitten Kitchen-style". smitten kitchen. Retrieved 2 August 2009.
- ^ Folse, John D. (2004). The Encyclopedia of Cajun & Creole Cuisine. Gonzales, LA. ISBN 0-9704457-1-7. OCLC 57363882.
{{cite book}}: CS1 maint: location missing publisher (link)
External links
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| Biology | |
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| As food | |
| In culture | |
